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cooking.nytimes.com
Bobby Flay's restaurants have traditionally centered on the cuisine of the Southwest or of Spain The menu of his new restaurant, Gato, will encompass regions around the Mediterranean — Spain, yes, but Italy, Provence, Greece, North Africa “Lots of citrus," he said, like the Meyer lemon in this recipe for crushed potatoes
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The cooking method for this risotto is not traditional, but even without constant stirring the result is excellent. The flavors of grated cheeses vary. Start with 1/3 cup, and then add more if desired. Serve risotto in 1-cup portions as a side dish or larger portions as a main dish. A pinot grigio or sauvignon blanc wine would make a lovely accompaniment.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The flavors of shrimp, green olives, rice, and fresh orange mingle in these individual parchment packets that make serving a breeze.
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Bright green chimichurri gives simple chicken and veggies a punch of herby flavor.
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A recipe with a mix of olives, garlic, raisins, and capers that dresses up chard.
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Prime rib, baked potatoes, and onions are layered over a sour cream base in this fancy version of pizza using leftovers as the toppings.
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Black-eyed peas are a surprise ingredient in this skillet supper with Italian flavors of sausage, tomatoes, and whole-wheat spaghetti cooked together and topped with Parmesan cheese.